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Minerva's Jelly Roll
From Dora's cook book, 1888
Serves 8
Presented as published in 1888. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
190Calories
5 gProtein
37 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories190 kcal
Protein4.9 g
Carbohydrates37 g
Fiber0 g
Sugars25 g
Total Fat2.7 g
Saturated Fat0.8 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol93 mg
Sodium95 mg
Potassium56 mg
Calcium50 mg
Iron1.4 mg
Magnesium7.4 mg
Phosphorus79 mg
Zinc0.4 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A40 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.1 mg
Folate37 mcg
Choline74 mg
Caffeine0 mg
Water22 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 60. The excerpt below is the record exactly as published.
MINERVA’S JELLY ROLL. Mix thoroughly while dry one cup flour, one teaspoon baking powder, and sift them, add one cup sugar, four egos, and one tablespoonful cold water
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